|
Method:
Cut the crabs into half. Remove
the yellow crab fat and set this aside. Heat the oil in a wok
and sauté garlic, about 1 minute. Add the crabs and stir until
almost reddish in color. Blend the reserved crab tissue with
water and calamansi juice until smooth. Pour into the wok and
season with salt and pepper. Simmer over medium heat until crabs
are fully cooked, about 10 minutes.
Note: Be sure to buy
mud crabs that are still alive. The vendors will usually tie the
crab claws to prevent the crabs from escaping. Store live crabs
in a container that allows them to breathe. Cook as soon as
possible.
|